Fortification of Foods with Omega-3 Polyunsaturated Fatty Acids

Author： Ganesan Balasubramanian Brothersen Carl McMahon Donald J.

ISSN： 1040-8398

Source： Critical Reviews in Food Science and Nutrition, Vol.54, Iss.1, 2014-01, pp. : 98-114

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Food Fortification with Omega-3 Fatty Acids; Microencapsulation as an Addition Method

Current Nutrition & Food Science, Vol. 14, Iss. 2, 2018-04 ,pp. : 90-103

Bentham Science Publishers

Access to resources Recommend Favorite

Estimation of daily exposure to 4-hydroxy-2-alkenals in Korean foods containing n -3 and n -6 polyunsaturated fatty acids

By Surh J.

Food Additives and Contaminants, Vol. 22, Iss. 8, 2005-08 ,pp. : 701-708

Taylor & Francis Ltd

Access to resources Recommend Favorite

Mercury and Omega-3 Fatty Acids in Retail Fish Sandwiches

By Shim S. M. Lasrado J. A. Dorworth L. E. Santerre C. R.

Journal of Food Protection, Vol. 68, Iss. 3, 2005-03 ,pp. : 633-635

International Association for Food Protection

Access to resources Recommend Favorite

Assessing the Potential Public Health Impacts of Next Generation Foods Derived from Recombinant DNA Technology: A Case Study of Omega-3 Fatty Acids Enhanced Vegetable Oils

By Forshee Richard

Food Biotechnology, Vol. 23, Iss. 1, 2009-01 ,pp. : 32-49

Taylor & Francis Ltd

Access to resources Recommend Favorite

Jumping on the Omega-3 Bandwagon: Distinguishing the Role of Long-Chain and Short-Chain Omega-3 Fatty Acids

By Turchini Giovanni M.

Critical Reviews in Food Science and Nutrition, Vol. 52, Iss. 9, 2012-09 ,pp. : 795-803

Taylor & Francis Ltd

Access to resources Recommend Favorite